Rossi, S.; Gottardi, D.; Barbiroli, A.; Di Nunzio, M.; Siroli, L.; Braschi, G.; Schlüter, O.; Patrignani, F.; Lanciotti, R.
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients. Foods 2024, 13, 449.
https://doi.org/10.3390/foods13030449
AMA Style
Rossi S, Gottardi D, Barbiroli A, Di Nunzio M, Siroli L, Braschi G, Schlüter O, Patrignani F, Lanciotti R.
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients. Foods. 2024; 13(3):449.
https://doi.org/10.3390/foods13030449
Chicago/Turabian Style
Rossi, Samantha, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, and Rosalba Lanciotti.
2024. "Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients" Foods 13, no. 3: 449.
https://doi.org/10.3390/foods13030449
APA Style
Rossi, S., Gottardi, D., Barbiroli, A., Di Nunzio, M., Siroli, L., Braschi, G., Schlüter, O., Patrignani, F., & Lanciotti, R.
(2024). Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients. Foods, 13(3), 449.
https://doi.org/10.3390/foods13030449
